The Yakima Rye IPA teaser at Bank Street Brewhouse was gone before I even had the chance to cop the owner's share, damn this busy schedule, and so Sunday evening when my campaign committee gathered for crucial strategizing (and drinking) I turned to Jared Williamson's newest seasonal release, Black Rye.
Neither a rhizome, nor a Rye Zome, but a Rye Gnome, as the use of Chouffe yeast is a creeper that becomes more and more evident as the ale warms. Is anyone keeping track of Jared's winning streak? Here are the stats and his notes.
Black Rye (Belgian Ale)
Malts: Rahr 2-row, Flaked Rye, Simpsons Roasted Barley, Briess Cara-Pils
Hops: Magnum, Palisades, Citra
Yeast: Chouffe
O.G.: 15 degrees plato
ABV: 6.5%
IBU: 40
SRM: 28
Notes: The roasted barley was added late in the mash rest, right before vorlauf, to obtain the dark color but not the flavor. Otherwise, had the roast been in for the full mash time, it would have become a stout.
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